Roasted Boneless Turkey Breast

This juicy roasted boneless turkey breast takes simple ingredients and transforms them into a hearty, succulent turkey dinner. It's SO quick to make. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 1

Total Time 1 5

Servings servings

Calories 156kcal

Author Arman Liew

Ingredients

1 boneless turkey breast around 1 1/2-2 pounds, split roast turkey breast * See notes
3 cloves garlic peeled and cut into matchsticks
2 tablespoons olive oil
2 teaspoons dried thyme
1 1/4 teaspoons salt
1/2 teaspoon pepper

Instructions

Preheat the oven to 220C/450F.
Pat dry the turkey and gently reposition the nest, as it will be easier to remove it later.
Place the turkey roast into the large baking dish, roasting pan, or Dutch oven. Using a paring knife, make small slits in the turkey, and slide in garlic matchsticks into the holes. Rub the turkey with olive oil and season with salt, pepper, and thyme.
Roast the boneless turkey breast for 15 minutes, loosely cover with foil, and continue baking for another 45 minutes, or until the turkey reaches an internal temperature of 165F.
Remove the turkey from the oven and cover it with a lid or tent with aluminum foil. Let it rest for 15 minutes before removing the netting and carving into slices.

Video

Notes

My recipe is written based on a 2-pound boneless turkey breast. If your turkey is larger, you'll need to cook it a little longer to reach 165°F. From testing, I found that it works out to be an extra 15-20 minutes per pound.
If you use frozen turkey breast, you must thaw it completely beforehand. Please do not roast from frozen.
If you use skin-on boneless turkey breast, keep the skin intact. When adding the dry rub, ensure you push right under the skin. Cook as instructed, and discard it once cooked (or enjoy it- it's up to you!).
Save the drippings! Just because this isn't a whole bird does NOT mean there are no drippings left! Save them in the roasting pan and transform them into a gravy. To make the gravy, combine 2 tablespoons of butter with flour in a small saucepan over low heat. Whisk until a roux is formed then add 1 to 1 1/2 cups of drippings. Simmer until thick.
Leftovers. Keep in the fridge, covered, for up to 4 days. You can also freeze for up to 3 months.

Nutrition